细Cooking

Servings:4

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

亚搏手机版官方

1大胡桃南瓜（约3磅）
5 Tbs. extra-virgin olive oil
1/2 tsp. chopped fresh rosemary
Kosher salt
Freshly ground black pepper
6片厚切的培根，切成1/2英寸的碎片
1-1/2 TBS。香醋
1茶匙第戎芥末
1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
6 oz. Stilton, cut into 8 wedges

准备

Position a rack in the center of the oven and heat the oven to 450°F.
Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.
Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.
同时，在12英寸的煎锅中，用中火煮培根，偶尔搅拌，直到酥脆，5至7分钟。用开槽的勺子转移到纸巾上沥干。
In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.
In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

(5 ratings) Read Reviews

Krispie| 12/07/2019

This was delicious but way too big for a “dinner salad, which is what I wanted it for. I will cut it in half for next time and still serve four people. That should be perfect.
emilyinvc| 10/29/2013

I have to watch my saturated fat intake so I had to make alterations. This "light" dish has 12g sat fat, which is absurd for a salad! I omitted bacon because I didn't have any, used an arugula/spinach mix because that's what I had on hand and did a tablespoon of blue cheese on each salad. It was so delicious! I love bacon but I think it might have distracted from other flavors in this dish. I'm also delighted to have found a way to cook butternut squash so quickly! This dish is probably delicious as is, but with the changes I made it was luscious, complex with the flavors of autumn. A real keeper.